•Cocoa Chiffon Cake•Rice Cooker•
MiMi Bakery House
MiMi Bakery House
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Ingredients

  • 2 egg yolks
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3 egg whites
  • 1. Mix the cocoa powder with hot water, set aside and let it cool.
  • 2. Cream the egg yolks and sugar together, whisk till you get a creamy batter. Add in the canola oil and mix till well combined. Add in the cocoa mixture, stir well. Finally, add in the sifted flour and baking powder, mix till well blended.
  • 3. In another clean bowl, using an electric mixer to whisk the egg whites, till you get a frothy batter, add in the sugar at 3 times. Whisk till stiff peaks.
  • 5. Pour the batter into a 6" paper chiffon mould and select "CAKE".
  • 6. Once ready, remove the chiffon mould from the rice cooker and let it cool before serving.
  • 1. This is also my 1st attempt on chiffon cake in the rice cooker. I had used a 5" paper chiffon mould, plus 2 small little cupcake size chiffon. Please note, my rice cooker could only fit in the 5" paper mould.

Instructions

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